Cheesy Turkey Meatloaf Minis
- Cooking spray
- 1 cup yellow onion, chopped
- 2 garlic cloves, minced
- ¼ cup panko breadcrumbs
- ¼ cup fresh parsley
- 2 Tbsp. grated Parmesan cheese
- 2 Tbsp. horseradish mustard
- ¾ tsp. dried oregano leaves
- ¼ tsp. ground black pepper
- 1 lb. ground turkey breast
- 1 large egg, lightly beaten
- ½ cup low sodium ketchup, divided
- ¼ cup white cheddar cheese, shredded
Directions1. Preheat oven to 425°F and spray mini loaf pans with cooking spray. 1. Heat a skillet over medium-high heat and coat with cooking spray. Sauté onion and garlic for 3 minutes. Place onion mixture, breadcrumbs, parsley, Parmesan, mustard, oregano, black pepper, turkey, egg and ¼ cup ketchup in a large mixing bowl. Work with your hands until ingredients are thoroughly combined. 1. Fill loaf pans with meatloaf mixture about half way. Divide cheese evenly on top of meat mixture. Evenly distribute remaining meatloaf mixture on top of cheese. Meatloaf tins should be filled to the top. 1. Spread remaining ketchup on each mini meatloaf. Bake for 25 minutes, or until internal temperature reaches 165°F.
For gluten free: Use gluten free breadcrumbs in place of panko breadcrumbs.
Calories 370, Total Fat 11g (Saturated 4.5g, Trans 0g), Cholesterol 145mg, Sodium 410mg, Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 12g), Protein 48g, Vitamin A 20%, Vitamin C 20%, Calcium 20%, Iron 20% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 3 servingsWinter Sodium Smart Main Dish Kid-friendly Gluten Free Fall Baking American